Authentic Sichuan Kung Pao Chicken
Authentic Sichuan Kung Pao Chicken
Classic DishKung Pao Chicken
Prep: 25 min • Cook: 15 min. Experience the true Sichuanese flavor with this authentic Kung Pao Chicken recipe. It features perfectly marinated chicken, crunchy peanuts, and a fiery balance of chili and Sichuan peppercorns, wok-tossed to perfection.
- Preparation time
- 25 min
- Cooking time
- 15 min
- Total time
- 40 min
- Servings
- 4
Instructions
Marinate Chicken
- 1In a bowl, combine chicken thigh pieces with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let marinate for at least 15 minutes.
Prepare Sauce
- 1In a small bowl, whisk together soy sauce, black vinegar, sugar, cornstarch, and water. Set aside.
Stir-fry
- 1Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add Sichuan peppercorns and dried chili peppers, stir-frying until fragrant and the peppers darken slightly, about 30 seconds. Be careful not to burn them.
- 2Remove the peppercorns and chili pieces from the wok, leaving the infused oil. Add the remaining 2 tablespoons of vegetable oil to the wok.
- 3Add the marinated chicken to the wok in a single layer and stir-fry until browned and cooked through, about 3-5 minutes. Remove chicken from the wok and set aside.
- 4Add minced garlic, ginger, and chili bean paste to the wok. Stir-fry for about 30 seconds until aromatic.
- 5Return the cooked chicken to the wok. Give the sauce a quick whisk and pour it into the wok. Stir and cook until the sauce thickens and coats the chicken.
- 6Add the roasted peanuts and stir to combine. Cook for another minute.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 35 g
- Fat
- 31 g
- Carbs
- 32 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 35 g |
| Fat | 31 g |
| Carbs | 32 g |
Tips
- Ensure chicken is cut into uniform pieces for even cooking. Marinating helps tenderize and flavor the chicken.
- Get your wok very hot before adding ingredients for that authentic smoky flavor. Don't overcrowd the wok when cooking chicken.
- Serve immediately with steamed rice to best enjoy the crispy texture of the peanuts and the rich sauce.
